These Vegan Blueberry Cheesecake Cups make for the most perfect treat! They are naturally refined sugar free, grain free and dairy free. The creamy cashew cream combined with the blueberry maple jam and date crust is oh so delicious. These cute little treats are super simple to make and will be loved by all.
The colors of these cheesecake jars instantly remind me of the Fourth of July. These would be a great dessert to take to any summer get together. They are also versatile enough to modify the toppings to work for any holiday or season!
Even better, you don’t have to worry about turning your oven on and no water bath! These cheesecake jars are just mixing the crust, cheesecake, and jam then finishing off with assembly. These are great for during the hot summer days when you don’t want to turn on your oven but still want a delicious sweet and creamy treat. If you like to bake with fresh fruits, you should also try my Vegan Peach Cobbler recipe. Another seasonal favorite is my Gluten Free Zucchini Bread.
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Why You’ll Love This Recipe
- This recipe is so simple but not lacking in flavor!
- Kids will love this dish.
- It is naturally paleo, gluten free, dairy free, refined sugar free, and grain free.
- This recipe is so versatile that you can make it work for any season!
- The beauty of this dish would make it a great center piece to any dessert table.
- It’s all the flavor of the cheesecake you grew up eating but none of the processed ingredients.
- These make a great snack during the evening or a dessert for a party.
- This dish would pair well with my Raspberry Paleo Jam.
Ingredients
For the cream
- Cashews-Cashews make for a great dairy free alternative when it comes to cream in paleo baking. The key with turning them into a cream-like texture is to allow them to soak beforehand, which gets them nice and soft. I will usually place my cashews into water the day before I want these. That way I can ensure that they are nice and soft. You will just want to make sure to strain the cashews from the water before blending.
- Coconut oil-Helps with the nice and smooth texture. Coconut oil is more solid until you heat it. Once it heats up it becomes a liquid.
- Nut milk-Helps break up the cashews. Any kind of nut milk will work. I prefer to use almond or coconut milk. I make sure that either kind is unsweetened and has not been flavored.
- Pure maple syrup-Adds a touch of sweetness.
For the jam
- Blueberries-You can use any kind of berries, but blueberries are my favorite. I have another paleo berry jam recipe here.
- Maple syrup-My go to sweetener for vegan baking.
- Lemon juice-Citrusy addition to the sweet jam.
For the gluten free crust
- Dates-Make sure the pit is removed! This is what gets everything to stick together.
- Cashews-The main ingredient and also helps with the crunch you would get from a traditional crust.
- Chia seeds-To get those healthy fats in.
To serve
- Fresh berries – adds great additional flavor and nutrients!
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- You can substitute different berries for the blueberries to add variety to the recipe. This recipe is so versatile you could pair it with any jam or berry of your choice and it would pair well.
- You can choose whichever nut milk you prefer. I prefer to use almond milk or coconut milk. You will want to make sure that it is unflavored and unsweetened as well.
- If you do not like maple syrup, you could swap it out for a different sweetener such as honey or agave.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turns out in the comments below!
Step by Step Instructions
Equipment Needed
- Saucepan– These are the best pans because they are non-toxic and amazing quality!
- Blender – I am obsessed with my blender! With all of the attachments it leads to great value for the money you spend. I have had mine for years and it still works great!
Expert Tips
- Tip # 1: You will want to make sure that you soak the cashews for the filling long enough so that it will have a smooth consistency. I will usually place mine in water the night before I am making this dish so that I know they will be soft. You want to make sure to strain the water out before mixing.
- Tip # 2: When you are buying dates, you will want to make sure that they have the pits removed. If they still have the pits, you will want to make sure to cut your dates in half and remove the pits prior to blending.
- Tip # 3: You can use either fresh berries or frozen for this dish! The frozen berries would cause there to be additional liquid in the dish though. If using frozen, it is helpful to allow to thaw completely before use so you can better control the added liquid.
Recipe FAQ
I love to serve this dish in small mason jars! They look great and you can also place the lids on and have single serve desserts in the refrigerator. Another fun idea would be to place the crust and cheesecake into the small mason jars and allow your guests to pour in their toppings.
If you are looking for additional crunch, you could add fresh nuts, seeds, or even fresh berries to the top.
The crust will have a chew to it from the dates. The dates also add the sweetness to the crust though!
You can serve this with additional or dairy free whipped cream on the side! The dish is so versatile that the possibilities are endless!
Storage Instructions
- This recipe can be stored in the refrigerator for up to 5 days in air tight containers.
- The crust will harden some in the refrigerator, so I would suggest letting it sit at room temperature for a few minutes prior to eating so that the crust softens some.
Other Gluten Free Dessert Recipes You Will LOVE
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Vegan Blueberry Cheesecake
Equipment
- Small saucepan
- high speed blender
Ingredients
For the crust:
- 1.5 cups dates pit removed
- 1 cup cashews
- 1/2 cup chia seeds
For the blueberry jam:
- 3 cups blueberries fresh
- 1 whole lemon juiced
- 1/2 cup pure maple syrup honey ok if you eat honey
For the filling:
- 2 cups cashews soaked in water for at least 4 hours
- 1/4 cup coconut oil
- 1 cup almond milk
- 1/3 cup pure maple syrup honey ok if you eat honey
Instructions
For the crust:
- Place all ingredients in a food processor and blend until crust like mixture forms.
For the filling:
- Strain the cashews and add all ingredients to the food processor and hit blend for 3-4 minutes (time will depend on the strength of your machine!) The final product should be very smooth.
For the jam:
- Place all ingredients in a saucepan and bring to a boil. Whisk around every 5 minutes for 20 minutes. Then remove from the heat.
To assemble and serve:
- Place 3 tbsp of the crust in the jars, followed by 3 tbsp of the filling and then top of with the jam and optional berries to garnish.
Dana says
I am obsessed! These are so good and you can’t even notice that they are gluten and dairy free! I even served them at a recent family gathering and everyone loved them!
Lori says
Such a treat! The nutty cashew and the sweet blueberry was the perfect pair.
Jamie K says
This hit the spot. So creamy, sweet and nutty. These were delicious. It was such a treat to have something so sweet and it’s healthy.